Cookbook Giveaway – Sweet & Simple Gluten-Free Baking (2/14-2/26)

coverWINNER – TIA CHICHA
… please check your inbox for my email.

I am giving away a signed copy of “Sweet & Simple Gluten-Free Baking Irresistible classics in 10 ingredients or less!” to one lucky reader. This giveaway is open to the U.S., Canada, Ireland, Italy, and England. – Yay!!!!

If you’re not interested in the giveaway or you just cant wait that long to get your very own high glossy, full page photo copy…You can score one on Amazon, its currently on sale and they only have a limited number of copies left on hand.

This giveaway ends on February 26th at 12:00, midnight PST. The winner will be contacted and will have one week to respond before another winner is chosen.Gluten Free Angel Food Cake

Introduction
Do you like to keep things simple? Me too. I like simple but delicious recipes that use inexpensive ingredients and have easy-to-follow steps. “Sweet & Simple Gluten-Free Baking” delivers quick and easy recipes that serve up traditional desserts and sweets to please any palate by providing the same flavors and textures as their gluten-containing equivalents. With 10 ingredients or less, all recipes use traditional ingredients, take less time to make, and less than an hour to bake! You won’t find any extravagant ingredients or labor-intensive steps in this cookbook and with the recipes being structured with process and ease–of-use in mind, the gluten-free population has a great resource available for their kitchens.

Mini Pumpkin Cheesecakes

Reviews:
“Chrystal Carver has managed to reinvent classic treats without all the complication often found in gluten-free baking. Dessert favorites like Key Lime Pie, Pineapple Upside Down Cake, and Oatmeal Butterscotch Chews are streamlined to their most basic, fuss-free forms, perfect for both new and more experienced gluten-free bakers alike.”
–Laura B. Russell author of Brassicas and The Gluten-Free Asian Kitchen

“… a classic for your gluten-free basics, whether it’s a pie crust for your pecan or pumpkin pie for the holidays, cupcakes for a birthday party or family favorites … All the conversion work has been done for you. Carver’s recipes are easy to follow and are perfect for the novice baker looking for American standards.”
–Lisa Shaver, ND, MSOM, Lac Physician, Everyday Wellness Clinic
Adjunct Faculty, Advanced Gastroenterology, National College of Natural Medicine Branch Manager, Gluten Intolerance GroupGluten Free Lemon Bread

“Carver has broken down gluten-free baking into simple, easy to follow steps. With this book you will be able to re-create your pre-gluten-free favorites in your very own kitchen.”
–Carol Kicinski, author of Simply Gluten Free Desserts and Simply Gluten Free Quick Meals, Editor in Chief Simply Gluten-Free Magazine.

Chocolate Thumbprint Cookies (5 Ingredients)

Chocolate Thumbprint CookiesThumbprint cookies are popular all year long, are great for parties, and make sweet gifts {pun intended}. There are so many variations and combinations, you could make a different type of thumbprint cookie to please everyone in your family. I personally like simple recipes and prefer my thumbprint cookies to have less then ten ingredients. Any more than that, it’s too complicated.

These thumbprint cookies are grain-free, diary-free and egg-free. There are only five ingredients and they are super easy to make. If you’re not a fan of chocolate centers, you could switch it up and use a strawberry or raspberry preserve instead. Enjoy!

INGREDIENTS:
2 cups pecans (or walnuts, you choose)
1/4 cup honey (or maple syrup, you choose)
2 tablespoons cocoa powder
1/2 teaspoon gluten-free baking powder
1 cup gluten-free dairy-free mini chocolate chips (I use Enjoy life)

METHOD:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.

Place the pecans In a food processor and processes for 1-2 minutes or until the pecans start to turn to butter. You should see the pecans near the bottom of the processor turn to pecan “butter”. The pecans at the top of the process should resemble pecan meal or pecan flour.

Add the honey, cocoa powder, and baking powder. Process for an additional 20-30 seconds or until your dough forms a ball.

Using a cookie scoop (or a tablespoon), scoop out cookie dough balls approximately 1 inch thick. Place them on your parchment lined cookie sheet 2 inches apart. Press the center with your thumb, or the back of a spoon, until you make a small crater.

Bake in the oven for 10 minutes. Remove from the oven. If the centers baked up, re-press it down. Place 1 tablespoon of mini chocolate chips in the center and let sit for 5-10 minutes. The heat will transfer from the cookie to melt the chocolate chips. Once soft, smooth melted chocolate with the back of a spoon. Cool completely before removing from the cookie sheet. Store in an airtight container at room temperature. Makes 18 delicious cookies.

This recipe is part of Gluten-Free Wednesdays and Gluten Free Fridays.

One Bowl Grain-Free Hot Cereal (7 ingredients)

Grain-Free Hot CerealI have been craving oatmeal like mad lately and haven’t been able to enjoy it due to my sensitivity to large quantities of oats. I started to ask my self what it was that I loved so much about oatmeal. First, I like waking up to an easy and comforting breakfast. Second, I love being able to mix and match what I put into my oats – to change up the flavors and textures.

I developed this simple, refined sugar-free, allergy friendly, one-bowl grain-free hot cereal to help me start my day off with a nutritious and satisfying breakfast. It’s ready in minutes and you can top with your favorite toppings.

INGREDIENTS:
3 tablespoons almond meal
1 tablespoon coconut flour
1 teaspoon ground flax-seed
1 teaspoon coconut sugar
1 teaspoon chia seeds
small shake of sea salt (salt enhances the other flavors)
1/8th teaspoon cinnamon

METHOD:
Using a spoon, stir together all the ingredients in a small serving bowl. Add 1/2 cup boiling water, mix and let stand 2-3 minutes. Top with your favorite toppings (or eat as-is) and enjoy!

Larger Batch: If you want to make a larger batch and store ahead for an even quicker breakfast, multiply the ingredients by the number of servings you want and store in an airtight container in the refrigerator. For example, if I want to make enough for eight servings, I would multiply each ingredient by eight.

When you are ready to make your hot cereal. Measure out a lose 1/3 cup (5 tablespoons), add your 1/2 cup boiling water, mix and let stand 2-3 minutes before enjoying.

Chocolate Softies (11 Ingredients)

Gluten Free Chocolate SoftiesHave you ever started trying to make something, only to have it end up as something else? That’s what happened with these cookies. I was trying to develop a recipe for another cookie type and ended up with these soft, fluffy, chocolate cookies. I made them a couple more times just to make sure they were really suppose to come out this soft and yummy. These cookies are no mistake, they are an unexpected surprise.

I’m going to continue to attempt the other cookie I originally intended to make, but there was no way I wasn’t going to share these tasty little gems with you.

INGREDIENTS:
1/2 cup unsalted butter (one stick), room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 egg, room temperature
1/2 teaspoon gluten-free vanilla extract
1 1/2 cups gluten-free all-purpose flour blend #2 (or Bob’s Red Mill 1-to-1 GF Blend)
1/4 cup cocoa
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (omit if using salted butter)
1/2 teaspoon xanthan gum

METHOD:
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.

In a large mixing bowl beat butter, sugars, egg, and vanilla until well combined and fluffy.

In a separate medium mixing bowl combine flour, cocoa, cinnamon, baking soda, salt and xanthan gum. Add dry ingredients to the wet ingredients and mix until evenly incorporated.

Form the dough into a ball.

For round softies - Roll dough into 1″ balls and place on the parchment paper. Using your hands, flatten to 1/4″ thickness.

For cut out shapes - Place dough ball between two pieces of parchment or wax paper. Using a rolling pin, roll out until approximately 1/4″ thick. Place rolled out dough in the refrigerator for 20 minutes. Remove from the refrigerator and cut into shapes. Repeat until all dough is used. Carefully move shapes to the parchment lined baking sheet.

Bake for 10-12 minutes, or until the edges are firm and the cookies start to brown. Remove from the oven and cool to room temperature. Do not removed the cookies until they cool completely, they may break.

Store in an airtight container at room temperature. Makes 18-24 cookies.

This post is linked to Gluten-Free Wednesdays.

Double Chocolate Dunkers (13 Ingredients)

Double Chocolate DunkersThese are definitely a dunk-in-milk kind of cookie. They are not overly sweet, but they do rub your chocolate-loving taste buds in all the right places. These cookies are crunchy on the outside and soft in the center. You can taste the brown sugar, butter, cocoa, oats, pecans, and of course… the chocolate chips.

This recipe makes 36 delicious chocolatey cookies. If you are nervous to have so many tempting cookies within reach, you can freeze the dough for future baking. Enjoy!

 

INGREDIENTS:
1 cup butter (two sticks), room temperature
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs, room temperature
1 teaspoon gluten-free vanilla extract
2 cups gluten-free all-purpose flour blend #2 (or Bob’s Red Mill 1-to-1 GF Blend)
½ cup gluten-free quick oats
½ cup cocoa
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon  xanthan gum
1 cup gluten-free chocolate chips
1 cup pecans, roughly chopped

METHOD:
Preheat oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper; set aside.

In a large mixing bowl beat butter, sugars, egg, and vanilla until well combined and fluffy.

In a separate medium mixing bowl combine flour, quick-oats, cocoa, baking soda, salt and xanthan gum. Add dry ingredients to the wet ingredients and mix until evenly incorporated. Stir in chocolate chips and chopped pecans. Dough will be thick, you may have to work it in with your hands.

Roll 36 dough-balls by hand or use a cookie scoop. Bake 12 cookies at a time for 14-16 minutes, or until the center is set. Store in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.